This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
Fluffy, crustless mini quiches filled with creamy Brie and spinach, swirled with a tangy homemade cranberry sauce. They're perfect for festive parties, buffets or lunchboxes. A mix of whole eggs and egg whites gives you over 12g protein per serving to keep you full, and the homemade sauce is much lower in sugar than shop-bought versions.
Cranberry sauce (makes about 300g)
Quiche bites
To serve
You'll need a small saucepan and a 6-hole muffin tin.
1.
Heat the oven to 180°C (160°C fan) and grease the muffin tin with the oil.
2.
Put the cranberries, orange juice, maple syrup and 2 tbsp water in a small saucepan. Simmer, stirring occasionally, until the cranberries burst and the sauce thickens (8–10 minutes). Leave to cool slightly.
3.
Whisk the eggs, egg whites, milk and pepper together.
4.
Divide the spinach and Brie between the muffin holes, then pour over the egg mixture.
5.
Top each bite with 1 tsp cranberry sauce and gently swirl it in with the tip of a knife.
6.
Bake until set, puffed and golden, with no wobble in the middle (18–20 minutes).
7.
Cool for 5 minutes, then lift out. Serve 2 bites per person with the carrot sticks and 1 tbsp cranberry sauce for dipping.
8.
Mini bites for parties: Use a 24-hole mini muffin tin and bake for 12–14 minutes.
9.
10.
11.
12.
Storage information
Cool the quiche bites within 2 hours, then refrigerate in a sealed container for up to 3 days. Eat them cold or reheat until steaming hot all the way through. Freeze them for up to 2 months and defrost overnight in the fridge. The cranberry sauce keeps in a sealed jar in the fridge for up to 1 week, or in the freezer for up to 3 months.
Tip
Richer version: Use 4 whole eggs and 40g Brie. Using leftover sauce: The rest of the cranberry sauce is lovely with roast turkey, swirled into porridge or Greek yoghurt, or spread on wholemeal toast with cottage cheese. Leftover egg yolks: If you separate whole eggs rather than using a carton, the yolks freeze well for up to 3 months. Add a pinch of salt to stop them going grainy
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript